For centuries, the enterprising merchants of Takehara have combined their commercial instincts and ambitions with a love of food and good eating to put their country town at the forefront of developments in Japan's food history.
For centuries, the enterprising merchants of Takehara have combined their commercial instincts and ambitions with a love of food and good eating to put their country town at the forefront of developments in Japan's food history.
Raised by French methods in former salt-making ponds on Osaki-kamijima Island, Osaki Claires Oysters are changing the way oysters are eaten in Japan.
There is no food that better reflects the dynamism of Japan's craft food revival than sea salt.